Italian Meatballs

By Marge Perry & David Bonom
Pair these classic and versatile Italian meatballs with your favorite pasta sauce, soup, or veggie.
  • Yield: 36 meatballs
  • Course: Entrée
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INGREDIENTS

  • chopped oregano
  • Egg
  • Grated parmesan cheese
  • ground black pepper
  • Ground Pork
  • ground sirloin
  • olive oil
  • Salt
  • seasoned dry breadcrumbs

DIRECTIONS

  1. Combine the ground sirloin, ground pork, cheese, egg, breadcrumbs, oregano, salt and pepper in a bowl
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium. Add half the meatballs and cook, turning occasionally, until browned, 4-5 minutes. Transfer meatballs to a plate covered with paper towel to drain. Add the remaining meatballs to the skillet and repeat with the remaining meatballs.